Identification and taste characteristics of novel umami and umami-enhancing peptides separated from peanut protein isolate hydrolysate by consecutive chromatography and UPLC–ESI–QTOF

Identification and taste characteristics of novel umami and umami-enhancing peptides separated from peanut protein isolate hydrolysate by consecutive chromatography and UPLC–ESI–QTOF–MS/MS

Published:2019-04 Issue: Volume:278 Page:674-682
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Jianan,Zhao Mouming,Su Guowan,Lin Lianzhu

Funder

State Key Research and Development Plans

National Key R&D Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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